Aioli With Fall Vegetables(Serves 4) - cooking recipe

Ingredients

3/4 c. plain yogurt
1/4 c. mayonnaise
1 large clove garlic, minced
1/2 lb. potatoes
1 lb. assorted vegetables: carrots, broccoli, cauliflower, green beans, turnips, etc.
1 large onion
1 c. cooked garbanzo or black beans (for main dish)

Preparation

Prepare sauce by mixing yogurt, mayonnaise and garlic in serving bowl.
Keep at room temperature while vegies cook.
Use large steamer for vegies.
Cut potatoes into chunks.
They take about 20 minutes to cook.
Cut other vegies into chunks and add at appropriate times.
Allow at least 10 minutes for all vegetables. Add onion, cut in large crescents, on top.